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Tuesday, September 27, 2011

Fall Flavors-Stuffed Acorn Squash

Does anyone else have another grey day on their hands? Up her in Minnesota we do! I have the day off so I am trying to stay motivated to get my to do list done! I have to admit I am a bit groggy this morning, did not sleep well at all. I stayed up later then usual reading this book.

I saw the movie Sarah's Key this past Saturday with My mom, my moms god daughter and family friends. We all left the movie with watery eyes and heavy hearts. Sarah's key is about the July 16th 1942 French round up of the Jews. The book itself is a Historical Fiction, but the events described in the book/movie are very much real. The book follows the lives/happenings of a young Jewish girl Sarah. She is one of the many children that are rounded up in France back in 1942. The story slowly works Sarah's story into 2002 where it intersects with a American Journalists. Both the book and movie are heartbreaking, hopeful, thought provoking and at times dark. But with that being said I still highly recommend the book and the movie. The book is page turner, I am already 190 pages into the book Sarah's Key and I got the book Sunday(it was one of those I have to read the book now type things)!

Now onto the food related topics of this post. Before my mom hit up Barnes and Nobles on Sunday to pick up Sarah's Key we decided to go to a local apple orchard! The weather was perfect not to cold but still the crisp fall air that I absolutely love! Nothing smells better then crisp fall air, mixed with the scent of fresh apples!

Not to mention the orchard we went to had apple donuts and the smell wafted through the little shop, it truly smelled amazing. My mom and I decided not to go apple picking, but we did not leave empty handed! We left the apple orchard with 2 big bags of apples, 2 acorn squash, and one butternut squash. I had never prepared acorn squash before but was excited to try something new. I looked up a few recipes for inspiration and after a long 5 mile hike with my mom I rolled my sleeves up and got to work on dinner! Dinner featured an acorn squash (we picked up at the apple orchard) and was stuffed with wonderful flavors of fall. Think cranberries apple and cinnamon! I love the smell of cinnamon and apples baking, the smell seems to linger throughout the house.

Acorn Squash: Stuffed with Apples, Bulgar and Cranberries

Serves 2

What you need:

1 Acorn Squash Cut in Half

1 Apple-I used a HoneyCrisp (Chopped)

2 Tablespoons Cranberries

1/4 Cup Dry Bulgar

2 Tablespoons Onion

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

Dash of Garlic

1 Tablespoon Brown Sugar Divided

What you do:

Cut your acorn squash in half.

Once your acorn squash has been cut scoop out the seeds and the extra pulp.

Fill a baking dish with about an inch of water, and place acorn squash in baking dish with the cut side down.

Bake the acorn squash 30-40 minutes in 350 degree oven. You want to cook the acorn squash till tender (test this by flipping the squash over and piercing with a fork).

While your acorn squash is baking in the oven cook your bulgar according to the directions on the packaging.

Chop your apple, and your onion and combine in a small bowl with your cranberries.

When your bulgar is done cooking add the cooked bulgar to the onions, apples, and cranberries.

Stir in your spices and mix well to combine.

When your squash is baked (and you can easily prick with a fork) remove from the baking dish. Place the squash cut side up in a smaller baking dish without water.

Divided the bulgar filling between the two squash halves. Top each half with 1/2 Tablespoon of brown sugar.

Pop the squash back in your oven and bake for 15-20 minute. Or until the apples are tender. Next time I bake these I will add a bit of butter to the top!

The only time consuming part is baking the acorn squash. Everything else is fairly easy, and the end results are delicious! The brown sugar plays up the subtle sweetness of the squash!